Begin by preheating your oven to 390°F (if you have a convection setting, set it to 350°F).

Cut the peeled potatoes into thick, even slices, about 1.5 inches thick, to create short cylinders.

Dry the potato slices with a paper towel to remove excess moisture (this helps them sear better). Toss them in a bowl with 1 tbsp of olive oil, salt, and pepper. Ensure each slice is well-coated.

Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Add the potato slices and sear each side for about 6-8 minutes until they develop a beautiful golden-brown crust. This step is crucial for that signature fondant texture.

Drop the butter cubes and thyme into the skillet. Once the butter melts, baste the potatoes with it. Pour in the broth and let it come to a boil. That's what creates a steamy environment in the oven, ensuring the potatoes cook to a soft texture.

Transfer the skillet to the oven and bake for about 30 minutes. Halfway through, baste the potatoes again with the liquid in the pan. By the end, the broth will have been absorbed, leaving the potatoes in a buttery glaze.

Give the potatoes one final baste before serving.